|Self-raising flour||6 Ounce|
|Dry mustard||1 Teaspoon (Leveled)|
|Salt||1 Teaspoon (Leveled)|
|Worcestershire sauce||1 Teaspoon|
|Cold water||3 Tablespoon|
|Canned tuna/Canned salmon||1 Medium|
|White sauce/Salad cream||4 Tablespoon|
|Tomato ketchup||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Finely chopped parsley||1 Tablespoon|
|Cucumber twists||4 (For Garnish)|
Sift dry ingredients into a bowl.
Rub in fat until mixture resembles fine breadcrumbs, then mix to a soft dropping consistency with the beaten eggs, Worcestershire sauce and water.
Beat thoroughly with a wooden spoon, then turn mixture into an 8-inch well-greased sponge flan tin.
Bake towards the top of a moderately hot oven (400°F - Gas Mark 5) for 30-35 minutes.
Turn out and cool on a wire tray.
Cover base of flan with the sliced tomatoes.
Mix filling ingredients well together and spread over the tomatoes.
Garnish with cucumber twists.
Serve with salad.